Beef & Game
Pressburg Veal Cutlets
We slice veal leg into thin cutlets, layer them with onion, garlic and spices, and let them marinate overnight. The next day, we coat them in breadcrumbs and fry until golden. Serve with a simple potato salad.
Prep: 20 min
Cook: 30 min
Servings: 4
Energy: 490 kcal per serving
Method
01.
Meat preparation: Cut the veal leg into 4 slices, pound them into the thinnest possible cutlets and season with salt. Slice the onions into rings and the garlic cloves into slices. In a porcelain bowl…
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